Get a pound of beans, I like Salvadoran red beans the best. Quick soak in boiling water and a couple teaspoons of salt for an hour. Drain and simmer with a halved onion, four cloves of garlic, and a couple bay leaves in the crockpot or on the stove. Add a cube of bouillon (I like Maggi vegetable). In the crockpot, this may take 5 hours, about half that on the stove. Beans should be very soft. Blend or mash and fry in oil. Coconut oil, olive oil, or bacon grease are all good.

If you want them really smooth, use the cuisiinart or stick blender. You also need a fat with some substance — lard, bacon grease or crisco. Olive oil won’t give you the same texture.